Chai Crepe Cake - Sugar & Cloth - Houston Blogger - Recipe - Fall

Chai Crepe Cake

I’ve come to the conclusion that whoever decided it was a good idea to stack crepes, layer them with cream, and call it cake should totally win an award! I mean, it’s genius right? Easy enough to make, pretty to look at, and it’s like a stack of pancakes. That means you can basically eat this for breakfast, and who wouldn’t want to do that?! After all, it’s not every day you get to (acceptably) eat cake for breakfast, but with this spiced chai crepe cake you totally can. Now that’ss something I can 100% get on-board with.

Another thing I, Alyssa, am totally behind is anything that can be made ahead of time. You can make this chai crepe cake batter and crepes in advance. When you’re ready to assemble the cake, you can spend less time cooking and more time eating (I think that might be called winning?!). Oh, and that whole assembling thing? It’s pretty much non-existent. Literally you’re just stacking a crepe, spreading with cream, stacking a crepe, spreading with cream… It’s so easy that it could assemble itself.

Chai Crepe Cake - Sugar & Cloth - Houston Blogger - Recipe - FallChai Crepe Cake - Sugar & Cloth - Houston Blogger - Recipe - Fall

Moving on to the chai spices.. I may be bias because I pretty much can’t go a day without a cup of chai tea, but is there really any other spice mix out there that tastes and smells as good as chai? It’s essentially just one big cozy blanket for your senses, and I don’t know about you, but I’m all about cozy blankets (in any form, shape or size) in the fall.

And while the chai spices in this crepe cake aren’t completely overwhelming, they’re still present enough to have this cake giving you all the fall feels.

Chai Crepe Cake

Ingredients

Chai Crepes

  • 1 3/4 cups whole milk
  • 4 eggs
  • 6 tablespoons fine cornmeal
  • 1 teaspoon brown sugar
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 stick melted and cooled butter
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon nutmeg
  • dash black pepper

Cake Filling

  • cup heavy whipping cream
  • 8 ounces mascarpone softened at room temperature
  • 4 tablespoons maple syrup
  • pistachios and flowers for garnishing

Instructions

  • In a blender, add all of the crepe ingredients. Blend for approximately 1-1 ½  minutes (or until all the lumps are gone), making sure to stop half-way through to scrape down the sides.
  • Place the blender in refrigerator and chill for 30 minutes up to overnight. Once the batter is chilled, take a whisk and beat the batter to remove any excess lumps or clumps that may have formed during the chilling process.
  • Over medium heat, melt ½ teaspoon of butter in a 9-inch skillet. Once the butter has melted, tilt pan to approximately 45 degree angle and pour about 2 tablespoons of batter into the skillet. Be sure to swirl the batter around in the bottom of the skillet to even the crepe out.
  • Cook for about 45 seconds, or until you see the edges start to turn a golden brown. Then flip and cook for another 15 seconds.
  • Once the crepe is done, place on a paper towel lined plate and repeat the process starting by melting ½ teaspoon of butter in the skillet. Continue until batter has been used up.
  • At this time, you can either continue on to assemble the cake, or place the crepes in a zip-lock bag and store them in the fridge for a day or two prior to making the cake (just be sure to let the crepes come to room temperature again before you begin building the cake).
  • Once you’re ready to assemble the cake, beat your heavy cream until it’s soft and fluffy. Add in the mascarpone and maple syrup and continue beating until stiff peaks form.
  • Place a crepe in the center of a cake stand. Spread on a very thin layer (about 1-2 tablespoons) of the cream mixture. Add on another crepe, then another layer of cream, and continue on until all the crepes have been used, making sure to end with a slightly thicker layer of cream on top.
  • Garnish with pistachios and flowers, if desired, and slice and serve.

Chai Crepe Cake - Sugar & Cloth - Houston Blogger - Recipe - FallChai Crepe Cake - Sugar & Cloth - Houston Blogger - Recipe - FallChai Crepe Cake - Sugar & Cloth - Houston Blogger - Recipe - FallChai Crepe Cake - Sugar & Cloth - Houston Blogger - Recipe - Fall

You can also make the cake ahead of time (up to 24 hours) and store it in the refrigerator, covered in plastic wrap. Just make sure not to garnish the cake until you are ready to serve it.

Chai Crepe Cake - Sugar & Cloth - Houston Blogger - Recipe - FallChai Crepe Cake - Sugar & Cloth - Houston Blogger - Recipe - Fall

My love for chai really has no bounds- cookies, cake, caramel candies, lattes….I’ll take it any which way it’s served. How about you? Are you someone who only has it in the form of tea, or, are you like me, and you just can’t get enough of anyway, anyhow?

 

Alyssa Ponticello

Alyssa Ponticello is an LA-based content creator and the founder + creative director of Runway Chef.

She adores the beach, has an unhealthy obsession with striped shirts, loves a good margarita and has a fierce sweet tooth. When she’s not working, she can usually be found planning her next meal, her next outfit or her next getaway.

See more beautiful recipes on Runway Chef

Read more from Alyssa Ponticello

Chai Crepe Cake - Sugar & Cloth - Houston Blogger - Recipe - Fall

Chai Crepe Cake

I’ve come to the conclusion that whoever decided it was a good idea to stack crepes, layer them with cream, and call it cake should totally win an award! I mean, it’s genius right? Easy enough to make, pretty to look at, and it’s like a stack of pancakes. That means you can basically eat this for breakfast, and who wouldn’t want to do that?! After all, it’s not every day you get to (acceptably) eat cake for breakfast, but with this spiced chai crepe cake you totally can. Now that’ss something I can 100% get on-board with.

Another thing I, Alyssa, am totally behind is anything that can be made ahead of time. You can make this chai crepe cake batter and crepes in advance. When you’re ready to assemble the cake, you can spend less time cooking and more time eating (I think that might be called winning?!). Oh, and that whole assembling thing? It’s pretty much non-existent. Literally you’re just stacking a crepe, spreading with cream, stacking a crepe, spreading with cream… It’s so easy that it could assemble itself.

Chai Crepe Cake - Sugar & Cloth - Houston Blogger - Recipe - FallChai Crepe Cake - Sugar & Cloth - Houston Blogger - Recipe - Fall

Moving on to the chai spices.. I may be bias because I pretty much can’t go a day without a cup of chai tea, but is there really any other spice mix out there that tastes and smells as good as chai? It’s essentially just one big cozy blanket for your senses, and I don’t know about you, but I’m all about cozy blankets (in any form, shape or size) in the fall.

And while the chai spices in this crepe cake aren’t completely overwhelming, they’re still present enough to have this cake giving you all the fall feels.

Chai Crepe Cake

Ingredients

Chai Crepes

  • 1 3/4 cups whole milk
  • 4 eggs
  • 6 tablespoons fine cornmeal
  • 1 teaspoon brown sugar
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 stick melted and cooled butter
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon nutmeg
  • dash black pepper

Cake Filling

  • cup heavy whipping cream
  • 8 ounces mascarpone softened at room temperature
  • 4 tablespoons maple syrup
  • pistachios and flowers for garnishing

Instructions

  • In a blender, add all of the crepe ingredients. Blend for approximately 1-1 ½  minutes (or until all the lumps are gone), making sure to stop half-way through to scrape down the sides.
  • Place the blender in refrigerator and chill for 30 minutes up to overnight. Once the batter is chilled, take a whisk and beat the batter to remove any excess lumps or clumps that may have formed during the chilling process.
  • Over medium heat, melt ½ teaspoon of butter in a 9-inch skillet. Once the butter has melted, tilt pan to approximately 45 degree angle and pour about 2 tablespoons of batter into the skillet. Be sure to swirl the batter around in the bottom of the skillet to even the crepe out.
  • Cook for about 45 seconds, or until you see the edges start to turn a golden brown. Then flip and cook for another 15 seconds.
  • Once the crepe is done, place on a paper towel lined plate and repeat the process starting by melting ½ teaspoon of butter in the skillet. Continue until batter has been used up.
  • At this time, you can either continue on to assemble the cake, or place the crepes in a zip-lock bag and store them in the fridge for a day or two prior to making the cake (just be sure to let the crepes come to room temperature again before you begin building the cake).
  • Once you’re ready to assemble the cake, beat your heavy cream until it’s soft and fluffy. Add in the mascarpone and maple syrup and continue beating until stiff peaks form.
  • Place a crepe in the center of a cake stand. Spread on a very thin layer (about 1-2 tablespoons) of the cream mixture. Add on another crepe, then another layer of cream, and continue on until all the crepes have been used, making sure to end with a slightly thicker layer of cream on top.
  • Garnish with pistachios and flowers, if desired, and slice and serve.

Chai Crepe Cake - Sugar & Cloth - Houston Blogger - Recipe - FallChai Crepe Cake - Sugar & Cloth - Houston Blogger - Recipe - FallChai Crepe Cake - Sugar & Cloth - Houston Blogger - Recipe - FallChai Crepe Cake - Sugar & Cloth - Houston Blogger - Recipe - Fall

You can also make the cake ahead of time (up to 24 hours) and store it in the refrigerator, covered in plastic wrap. Just make sure not to garnish the cake until you are ready to serve it.

Chai Crepe Cake - Sugar & Cloth - Houston Blogger - Recipe - FallChai Crepe Cake - Sugar & Cloth - Houston Blogger - Recipe - Fall

My love for chai really has no bounds- cookies, cake, caramel candies, lattes….I’ll take it any which way it’s served. How about you? Are you someone who only has it in the form of tea, or, are you like me, and you just can’t get enough of anyway, anyhow?

 

Alyssa Ponticello

Alyssa Ponticello is an LA-based content creator and the founder + creative director of Runway Chef.

She adores the beach, has an unhealthy obsession with striped shirts, loves a good margarita and has a fierce sweet tooth. When she’s not working, she can usually be found planning her next meal, her next outfit or her next getaway.

See more beautiful recipes on Runway Chef

Read more from Alyssa Ponticello

Comments

    • Ashley said:

      So glad you like it, Amy!

  • Gabriella

    11.07.16

    This cake looks unreal. Unreal, as in, basically too good to be true. So much yum in one photo!

    • Ashley said:

      Love it too! Alyssa really knocked it out of the park on this one!

  • Sam Mellin

    11.04.17

    I was really excited for this recipe. The filling didn’t look like it would turn out thick enough but it was great! I think I would add more spices if I were to make this again for more of a chi taste. It is very subtle in this recipe.

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